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Artichoke Leek Soup

This soup is just delicious, I made it as the starter to my fabulous Christmas dinner feast.  You could easily freeze left overs of this soup for easy lunches.


  • 4 Tbsp olive oil
  • 4 leeks, white part only, washed well and chopped
  • 2 clove garlic, minced
  • 2 small potato, peeled and cubed
  • 2 (8-ounce) package frozen artichoke hearts, thawed and chopped
  • 4 cups chicken stock
  • 8 ounces cream cheese
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp chopped chives, for garnish

Heat oil over medium heat in a large stock pot.  Add Leeks, garlic saute for two minutes.  Add the potatoes and saute for 7 minutes.   Add the artichokes, chicken stock, cream cheese, salt, and pepper; cook over medium low heat for about 40 minutes till every thing is nice and tender. 

Blend soup using a hand held immersion blender, or work in small batches in a blender.  Taste and season soup and add salt and pepper to taste.  Add lemon juice to the soup right before server, garnish bowls of soup with freshly chopped chives.  Enjoy
Serves 8


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